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    Assignment On Evaporators

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    A Rahman
    Evaporation is used to preserve foods by removing water through drying or other methods like exposure to hot air, heated drums, osmotic solutions, vacuum, or freezing. Liquid foods can be concentrated into syrups and sauces through evaporation of water at boiling points, often at low pressures. Drying technologies are chosen based on factors like throughput, limiting thermal damage, and cost efficiency. Evaporators are designed to restrict high temperatures and long process times when needed, and can recover heat from vapor to increase energy efficiency.

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    Assignment On Evaporators

    Uploaded by

    A Rahman
    21 views3 pages
    Evaporation is used to preserve foods by removing water through drying or other methods like exposure to hot air, heated drums, osmotic solutions, vacuum, or freezing. Liquid foods can be concentrated into syrups and sauces through evaporation of water at boiling points, often at low pressures. Drying technologies are chosen based on factors like throughput, limiting thermal damage, and cost efficiency. Evaporators are designed to restrict high temperatures and long process times when needed, and can recover heat from vapor to increase energy efficiency.

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    Evaporation is used to preserve foods by removing water through drying or other methods like exposure to hot air, heated drums, osmotic solutions, vacuum, or freezing. Liquid foods can be concentrated into syrups and sauces through evaporation of water at boiling points, often at low pressures. Drying technologies are chosen based on factors like throughput, limiting thermal damage, and cost efficiency. Evaporators are designed to restrict high temperatures and long process times when needed, and can recover heat from vapor to increase energy efficiency.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    21 views3 pages

    Assignment On Evaporators

    Uploaded by

    A Rahman
    Evaporation is used to preserve foods by removing water through drying or other methods like exposure to hot air, heated drums, osmotic solutions, vacuum, or freezing. Liquid foods can be concentrated into syrups and sauces through evaporation of water at boiling points, often at low pressures. Drying technologies are chosen based on factors like throughput, limiting thermal damage, and cost efficiency. Evaporators are designed to restrict high temperatures and long process times when needed, and can recover heat from vapor to increase energy efficiency.

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    of 3

    EVAPORATION

    Removing water through drying or evaporation is an effective


    way of preserving many foods. Semi-solid foods are dried to low
    moisture content by impinging the product with hot air, placing
    a slurry on a heated drum, removing water by osmotic
    solutions, then introducing the product into a vacuum or
    freezing followed by drying in a vacuum. Some liquid foods are
    spray dried by atomizing the product into a hot air stream.
    Liquid foods may also be concentrated into syrups and sauces
    by evaporating water at the boiling point, very often at low
    pressures. Drying technologies are chosen to maximize product
    throughput, limit thermal damage, and provide reasonable
    costs. Evaporators are designed to limit high temperatures and
    long process times when necessary. In addition, several systems
    have been developed to maximize energy efficiency through
    recovery of heat from product vapour.

    DIFFERENT TYPES OF EVAPORATOR:


     Open pan evaporator/Jacketed pan evaporator
     Calandria type evaporator/standard vertical tube
    evaporator /short tube evaporator
     Falling film evaporator/long tube evaporator/thin film
    evaporator
     Climbing film evaporator/long tube evaporator/thin film
    evaporator
     Forced circulation evaporator
     Agitated film evaporator/modified falling film evaporator
    APPLICATIONS OF DIFFERENT EVAPORATORS IN
    FOOD INDUSTRY:

    1)OPEN PAN EVAPORATOR/JACKETED PAN


    EVAPORATOR
    In food industry open pan evaporator is used for the
    preparation of khoa ,ghee etc.
    In canning industry used in the concentration of jam, jellies and
    tomato puree.
    Capacity : 180-200kg/hr.

    2)CALENDRIA TYPE EVAPORATOR/STANDARD


    VERTICAL EVAPORATOR/SHORT TUBE
    EVAPORATOR
    In sugar industry, this evaporator used in the evaporation of
    cane sugar juice.
    Capacity:5500-12000 tonnes of cane/day

    3)FALLING FILM EVAPORATOR/LONG TUBE


    EVAPORATOR/THIN FILM EVAPORATOR
    In milk industry used in evaporated and condensed milk.
    Capacity:10kg/hr to 100 tonne/hr.
    4)CLIMBING FILM EVAPORATOR/LONG TUBE
    EVAPORATOR/THIN FILM EVAPORATOR
    Used in beverages industry ( fruit juices like -orange and
    mango)
    Capacity:5kg/hr to 5000kg/hr

    5)FORCED CIRCULATION EVAPORATOR


    This evaporator is used in the concentration of caustic and
    brine solution and also in evaporation of corrosive solution. It is
    used in beverage industry which deals with citrus fruits juices.
    Used in concentration and crystallization of mono sodium
    glutamate (MSG) and citric acid.
    Capacity : 500 to 50000 Ltrs.

    6)AGITATED FILM EVAPORATOR/MODIFIED


    FALLING FILM EVAPORATOR
    Used in extremely viscous solution
    Used in concentration of milk products, juices and sugar syrup
    Capacity : 50Kg/hr

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